Everly Donuts + Dip Recipe

Make the dough

In the bowl of a stand mixer fitted with the dough hook, whisk together 3.5 cups flour, 1/4 cup granulated sugar, 2 tsp instant yeast and 1 tsp salt. In a separate bowl, whisk warm milk, melted butter and eggs until combined. With mixer on low, slowly add wet mixture to dry and mix until a shaggy dough forms. Increase speed to medium and knead 6–8 minutes until dough is smooth and slightly tacky. If dough is too sticky add up to 2 tbsp flour; if too dry add 1 tbsp milk.

Shape and first rise: Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel. Let rise in a warm place until doubled, about 60–75 minutes.

Roll and cut: Turn risen dough onto a lightly floured surface and gently press to deflate. Roll to 1/2-inch thickness. Using a 3-inch round cutter, stamp out donuts; use a 1-inch cutter for holes. Re-roll scraps once and repeat. Place donuts and holes on a parchment-lined sheet, cover loosely and let rest 20–30 minutes until puffy (second rise).

Heat oil: In a heavy-bottomed pot or deep fryer heat vegetable oil to 350°F (175°C). Maintain temperature — too hot will burn exterior and leave raw interior; too cool will make greasy donuts.

Fry donuts: Fry 3–4 at a time (don’t overcrowd) until golden brown, about 45–60 seconds per side. Flip once with a slotted spoon or spider. Transfer donuts to a wire rack set over a baking sheet lined with paper towels to drain briefly.

Finish donuts for coating: While still warm, lightly brush donuts with 2 tbsp melted butter (reserve remaining) and immediately toss each donut in sugar crunch mixture (see next section) to coat evenly. Allow to cool slightly on the rack before serving.

Prepare coating: In a shallow bowl combine 3/4 cup granulated sugar and 1 tsp ground cinnamon. If using chopped toasted nuts, fold in 1/2 cup finely chopped toasted pecans or almond praline for extra crunch. Mix thoroughly so the nuts are evenly distributed.

Coat donuts: As donuts come out of the oil and are brushed with melted butter, immediately roll each in the sugar-crunch mixture, pressing gently so the sugar adheres. Place coated donuts on a rack to set for a few minutes.

Warm dairy

In a medium saucepan combine 1 cup whole milk and 1/2 cup heavy cream. Warm over medium heat until just scalding (steam rising, small bubbles at the edge) — do not boil.

Whisk yolks

While milk warms, whisk together 4 egg yolks, 2 tbsp granulated sugar and 1/2 cup maple syrup in a heatproof bowl until slightly pale and thickened.

Temper yolks: Slowly pour about 1/3 of the hot milk mixture into the yolks in a thin stream while whisking constantly to temper. Then pour tempered yolk mixture back into the saucepan with the remaining milk mixture, stirring to combine.

Cook gently: Cook the combined mixture over low-medium heat, stirring constantly with a wooden spoon or heatproof spatula, scraping the bottom. Cook until the custard thickens enough to coat the back of the spoon and registers 170–175°F (77–80°C), about 3–5 minutes. Do not boil or the eggs will curdle.

Finish and strain: Remove from heat and stir in 1 tsp vanilla extract, 1/4 tsp fine sea salt and 1 tbsp cold butter until melted and incorporated for gloss and richness. Strain the crème anglaise through a fine-mesh sieve into a bowl to remove any cooked bits. Cover surface with plastic wrap to prevent skin forming and chill until slightly warm or cold, at least 30 minutes.

If thicker dip is desired: After chilling, whisk or use immersion blender briefly and return to low heat, stirring until just warmed and slightly thicker. Alternatively, fold in 1–2 tsp cornstarch slurry (1 tsp cornstarch + 1 tbsp cold milk) while reheating to thicken slightly, but cook only until thickened and glossy.

Plate: Arrange warm sugar-crunch donuts on a serving platter with a bowl of chilled maple crème anglaise in the center for dipping.

Garnish: Sprinkle a tiny pinch (about 1/4 tsp) flaky sea salt over the dip or donuts if desired and scatter 1/2 cup fresh berries or microgreens around for color.

Serve: Serve donuts warm with the maple crème anglaise for dipping. Leftover dip keeps covered in the refrigerator for up to 3 days; gently rewarm before serving if desired. Donuts are best the day made.